Tuesday, August 30, 2011

10 Layer Gluten Free Cake

I saw a recipe for a 12 layer cake that looked amazing. I had been thinking about it for weeks, and since today is Edgar's birthday, I went ahead and adapted the recipe and instructions to create a gluten free, ten layer version.

I have not officially mentioned it, but I am starting a new, full time job next week, and there will not be time for making cakes like this- so while the kids are in school and during my only real week of leisure, I cranked this one out.

I took tons of photos because I wanted to show how mind blowing this cake looks- and relatively easy it is to make. In the grand scheme of things, start to finish, it did not take much more time than a traditional birthday cake.

You will need, 10 round foil baking pans- these were in a package of three for $1.44 at Wal-Mart and if rinsed with hot soap and water, can be re-used every time you are asked to bring this cake to a party. And you will be asked. Other supplies include a sharpie marker, parchment paper, cooking spray and a cardboard cake round about an inch bigger than the pans. I cut one from a box in the garage using my sharpie and the foil pan as a guide.

First, trace the bottom of the cake pan onto a sheet of parchment paper using a sharpie. Cut the template and then use it over 9 layers of parchment paper to make 10 circles that will line the insides of the foil pans.

Spray the pans generously with the cooking spray, place one paper liner on the bottom, and spray again. Making ten layers and having them stick is a real drag, so be liberal with the spray and there will be no worries.

After prepping the pans, pre-heat the oven to 350 degrees and adjust the rack toward the center and if you have two rows, use the middle two for baking multiple cakes at once.

Ingredients for Cake:

2 sticks of butter at room temp
1/2 tsp almond extract
1 1/2 tsp vanilla extract
6 eggs
2 boxes Gluten Free Yellow Cake mix
1 cup water

Mix eggs and butter on low speed until creamy, then gradually

add the cake mix, water and extracts to form a batter. I could not find my 2/3 cup, so this is how I decided to roll, I filled a one up about 2/3 full. You can do what you have to do.

Pour and use a spatula to get 2/3 cup batter into the center of the parchment paper lined pan. Smooth from the center to make it as even as possible all the way around. Repeat until all pans are filled. Bake for 12 minutes and cool on the counter.

While the layers are baking, make the middle frosting. This is like a gooey chocolate syrup that thickens as it cools, so do not be alarmed if it seems thin, you will be pouring and spreading it in between all the layers.

3 cups sugar
1/2 cup unsweetened Dutch process dark cocoa powder
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract

Add all ingredients (except vanilla) to a sauce pan and bring to a boil, stirring often. Boil for two minutes while stirring and remove from heat and let stand in the pan for a few minutes to thicken a bit.
Transfer to a pyrex to make pouring it over the layers easier.

Place the cardboard round on top of a wire rack, with a cookie sheet underneath to catch the drips. Begin adding the first layer of cake and pour the warm chocolate frosting onto the center. Use the back of a spoon to spread it to the edges.

Add another layer and repeat, making sure the stacks of cake have enough filling to ooze out from the edges and drip down. After all ten layers are assembled, pour additional chocolate over the top and make sure the edges are sealed with the chocolate. The cake should look like thiswhen you stick it in the fridge to firm up and set completely.

While the cake is setting, I made a chocolate-cream cheese frosting for the final decorating touch to the cake. I like the appearance to be more like a regular cake so when you cut into it, the surprise is all the yummy, moist layers of cake.

Exterior frosting

2 sticks of butter at room temp
8 ounces cream cheese at room temp
1/2 cup cocoa
2 cups powdered sugar
1 tsp vanilla

Mix together on medium speed until fluffy and smooth.
Chill until this frosting becomes a little bit more firm. Spread evenly onto layer cake and cover all the surfaces using a spatula.
Lift the cardboard round onto a cake stand and keep in the fridge until ready to serve. Cut into wedges and watch your guests freak out.

Here is the cut to the chase proof

of the 10 layer success. My kids went cuckoo cuckoo cuckoo crazy for this cake. Edgar
was pretty impressed too, and no one had any notion that this was a gluten free cake. The secret is the moist frosting and thin layers covered in chocolate. Yes, this was a bit more labor intensive than making a two layer cake, but it was totally worth it.

Start to finish it was about an hour, and then time for the final frosting. Since the layers only bake for 12 minutes, it really went quickly. Do not be intimidated to try this one, it looks difficult but is just a few steps without the need for frosting roses and red dye accents.

Next time, I will use some strawberries to cover up the cardboard edge along the cake stand to purdy it up even more. Now, I must brag about this one on facebook. It is late at night and I am sure these photos will cause cravings nation wide.


Charlie said...

C'mon Helene, tell us more about the new job.......

Anonymous said...

Helene, just wondering why you deleted the post where you wrote about your new job?

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